Butter Cauliflower & Jackfruit Curry
VEGAN CREAMY CURRY
This curry is another version of my Butter Tempeh, but this time I used cauliflower and jackfruit which is so delicious. The both soak up all the amazing flavours from the curry - the jackfruit falls apart and almost melts in your mouth. It is THE perfect curry!!
Serve with some easy home made naan breads - it was sure blow the socks off anyone you have over from curry night!
INGREDIENTS
For the curry
1 brown onion
4-5 garlic cloves
1-inch piece ginger
2 tbsp garam masala
1 tbsp cumin
1 tbsp coriander
1/2 tsp cayenne pepper (or to desired heat)
1 tsp turmeric powder
1 can chopped tomatoes
1/4 cup tomato paste
1 can coconut cream
1 tbsp liquid sweetener
1/3 cup cashews
salt to taste
For the Cauliflower and Jackfruit;/
1/2 large cauliflower - broken up into florets
1 can jackfruit, drained & rinsed
1/2 cup coconut yoghurt (or any plant-based yogurt)
1 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp salt
DIRECTIONS
Pre-heat oven to 180C / 350F.
For the jackfruit - rinse in a sieve, then place into a nut milk bag or tea towel and ring out the juice. This step is optional, however, I find it makes for a softer tastier jackfruit.
Add the cauliflower and jackfruit to a bowl along with all other ingredients, mix well so they are well coated.
Line a baking tray with parchment paper, and place the cauliflower and jackfruit onto the paper evenly spread so they have space to bake.
Bake in the oven for 20 minutes, then take out and flip and bake for a further 15 minutes.
Whilst the cauliflower and jackfruit is baking, you can start the curry.
In a medium-sized pot, heat 1 tbsp oil on medium heat. Add in onion with a pinch of salt and sauté until soft.
Next, add in the garlic, ginger and spices. Sauté for 5 or so minutes, staring occasionally and adding water if it starts to stick to the bottom.
Then, add in the rest of the ingredients (tomato paste, chopped tomatoes, cashews and coconut cream) and let this simmer for 15-20 minutes.
Then, either with an immersion blender or transferring the sauce into a blender, blend until smooth.
Place back into the pot. Add in salt to taste. Add in Cauliflower and Jackfruit then your curry is ready to be served.
Serve with some basmati rice and these easy 2 ingredients Naan Bread.